Beef Cheek Braised In Red Wine Food

BEEF CHEEK BRAISED IN RED WINE

Steps:

• Remove any sinew from the beef cheek and cut into 2-3 large portions. The size will depend largely on the size of the cheek. Don't dice up the cheek. You want to allow a large portion to each diner.
• Place the flour in a shallow plate and season well with salt and pepper. Roll each portion of cheek in the flour and set aside.
• Heat 2 tbsp sunflower oil in a large ovenproof casserole, one with a tight fitting lid. Over a medium heat sear each cut of cheek on all sides. Remove from the pan into a clean plate once brown on all sides. Take care not to add too many to the pan at a time as this will only steam the meat, not brown it.
• Once you have seared all the beef, add the final 1tbsp sunflower oil to the pan. Add in the braising vegetables and cook gently for 5 minutes.
• Add the beef back into the pan, along with the dried mushrooms, fresh herbs, cinnamon stick, red wine and beef stock pots. Add a good crack of black pepper and stir well. Do not add any salt at this point as this will result in a salty stew when you come to reducing the cooking liquor for making the gravy.
• Cover the casserole with a lid and place in the oven at 140CFan for 5 hours. During this time remove the casserole a couple of times to give it a mix and push the beef cheek down into the braising liquor.
• After 5 hours remove the casserole from the oven, allow it to cool and if time permits, pop it into the fridge overnight. This really improves the flavour of the meat.

BEEF CHEEKS BRAISED IN RED WINE WITH ORANGE ZEST (_JOUES DE BOEUF AUX AGRUMES_)

Steps:

• Preheat oven to 350°F. with rack in middle.
• If using chuck, cut across grain into 4 pieces.
• Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 4- to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, 6 to 10 minutes total. Transfer to a plate with tongs.
• Add onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon pepper to pot and cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Add wine and zest and bring to a boil. Add beef and return to a boil. Cover pot and braise in oven until meat is very tender, 2 to 4 hours (beef cheeks take longer than chuck). Season with salt and pepper. Serve beef with carrots and sauce.

SLOW COOKED BEEF CHEEKS

Steps:

• Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.
• Heat 2 tbsp olive oil in a large heavy based pot over high heat. Sear half the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, repeat with remaining cheeks.
• Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic and onion. Sauté for 3 minutes until onion is becoming translucent.
• Add the celery and carrot,s sauté for a further 3 minutes.
• Follow directions for your chosen cooking method below.

BRAISED BEEF IN RED WINE

Steps:

• A day ahead, marinate the beef. Bring the wine to the boil in a large saucepan, then boil until reduced by a third to remove the alcohol (takes about 8-10 mins). Leave to cool for about 1 hr. Mix the beef steaks, carrots, celery, baby onions, garlic, crushed peppercorns and bouquet garni together in 1 or 2 large bowls, then pour the cooled red wine over them. Cover with cling film, put in the fridge and leave to marinate for 24 hrs.
• The next day, place a large colander over a large bowl and tip in the beef mixture to drain off the marinade. Leave for at least 1 hr to remove excess liquid.
• Heat oven to 200C/180C fan/gas 6. Sprinkle the flour on a baking sheet and cook for 8-10 mins until it has turned pale brown. Set aside. Reduce oven to 150C/130C fan/gas 2.
• Separate the beef, vegetables and herbs and pat dry with kitchen paper. Reserve the marinade liquid. Season the beef with 4 pinches of salt. In a large, heavy-based casserole over a high heat, warm the clarified butter, then colour the beef steaks in it for 5-7 mins on each side - in batches if necessary. (To clarify butter, warm it gently in a small pan. The white milk solids will sink to the bottom, then you can carefully pour off the clear, clarified butter.) With a slotted spoon, transfer the beef to a plate and set aside. Add the drained vegetables to the casserole. Lower the heat to medium-high and cook for 5 mins until lightly coloured, stirring occasionally.
• Tip the toasted flour into the casserole and stir for a few secs. Pour in the marinade wine little by little, stirring constantly to incorporate it into the flour and until the sauce is smooth and slightly thickened. Add the beef and herbs, bring the sauce to the boil and skim if necessary. Cover with a lid and cook in the oven for 3 hrs.
• To finish the sauce, place a colander (big enough to hold the meat and veg) over a large saucepan and drain off the cooking liquor from the casserole. Put the saucepan on a high heat and boil until the sauce has reduced by about half to make a lightly coating sauce. Skim if necessary. Taste the sauce. Do not add any salt as you will be adding the smoked ham or lardons later. Return the beef and vegetables to the casserole, then pour over the sauce (discarding the herbs).
• For the garnish, heat the butter over a high heat in a large non-stick frying pan, then fry the mushrooms until lightly caramelised, adding a little more butter if necessary. Season to taste. Mix into the beef with the finely sliced ham or freshly fried lardons. Heat through, sprinkle with the parsley and serve piping hot.

SLOW COOKED BEEF CHEEKS

Steps:

• Place the rocket, garlic, almonds, grated parmesan and oil into a small blender and blend until smooth. Season with a pinch of salt. Set aside.
• Pre heat the oven to 140 deg C
• Take your beef cheeks and trim off any sinue or silver skin
• Heat a cast iron dish on the stove top to a medium heat. Add the canola oil.
• Season the prepared beef cheeks with a good pinch of salt and pepper and place into the heated cast iron pan skin side down.
• Cook on the skin side for five minutes until the fat has rendered and turned golden brown. Turn over and seal the other side. Remove from the pan and set aside.
• Add the peeled shallots and garlic cloves into the pan and cook until the shallots start to brown. Add the capers, rosemary and anchovies and fry for another minute.
• Add the red wine and reduce by half, Add the beef cheeks back into the pan and add the beef stock. Bring to a simmer then place the lid on and place into the pre heated oven.
• Cook covered for 4 hours until the cheeks and tender and they pull away with a fork.
• Gently remove the beef cheeks and place into your serving dish, spoon over the remaining sauce, shallots and garlic.
• Serve with the rocket pesto, seasonal vegetables and mashed potato